My Basic Stir-Fry Sauce

Being a poor vegan college kid, I rely heavily on vegetable (and tofu!) stir fry because it's quick, delicious, pretty healthy, and relatively cheap. After messing around with sauces for about a year, this is the one that I've stuck with. I generally buy whatever veggies are convenient or cheap. My favorites are: broccoli, onion, carrot, red pepper, napa cabbage, mushrooms, baby corn, tofu or seitan, zucchini, etc. Mix & match...pick your favorites. This sauce compliments it all well!

• Ready In: 2 mins
• Serves: 2

Ingredients

• 2  tablespoons soy sauce
• 1  tablespoon  kikoman  teriyaki sauce
• 1  tablespoon  agave nectar
• 1  teaspoon mirin
• 1  teaspoon  toasted sesame oil
• 1  teaspoon  huy fong  garlic and red chile paste
• 1  small garlic clove, minced

Directions

1. Combine all ingredients. Add to stir fry after your last veggie ingredient has been added.
2. If you're using tofu, press and marinate the tofu in the sauce before you add it to the stir fry.